Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapes.

Pasquale Crupi, Daniela Palattella, Filomena Corbo, Maria Lisa Clodoveo, Gianvito Masi, Angelo Raffaele Caputo, Fabrizio Battista, Luigi Tarricone

Food chemistry 2021 Feb 01

filter terms:

Due to the global warming, more and more often the red-pink grape varieties grown in the Mediterranean basin reveal an insufficient accumulation of anthocyanins and thus a scarce coloration. Nowadays, this is becoming an important technological issue, which may result in the reduction of the fresh market value of table grape. This study aimed at assessing the effect of the pre-harvest treatment by specific inactivated yeasts (YE) on the qualitative parameters and anthocyanin pattern of three red table grape varieties, which typically present poor and/or incomplete coloration during warm years. An increment of anthocyanins level up to almost seven folds corresponding to an improvement of red skin appearance was observed in all the treated table grapes, which was preserved after cold storage, too. While, no significant influence on chemical composition and berry texture and dimensions was found, meaning that YE did not cause appreciable taste changes in grapes. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Pasquale Crupi, Daniela Palattella, Filomena Corbo, Maria Lisa Clodoveo, Gianvito Masi, Angelo Raffaele Caputo, Fabrizio Battista, Luigi Tarricone. Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapes. Food chemistry. 2021 Feb 01;337:128006